Cajun Shrimp

1 pound shrimp (3 to 4-inch with out the heads)
1/4 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red chile pepper flakes
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/8 teaspoon oregano
3 tablespoons butter
1-1/2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1/2 cup beer (room temperature)

Shell, de-vein, and rinse the shrimp. Grind the seasonings in mortar and
pestle. In a large skillet over high heat, melt the butter, add the garlic,
seasonings, and Worcestershire sauce. When bubbly, add the shrimp.
Cook for 2 minutes, stirring and shaking the skillet. Add the beer and
continue to cook for an additional 3 minutes. Remove the shrimp and
reduce the sauce, adjusting the seasoning. Serve the shrimp over rice
with the sauce spooned over the top. Serves: 2.

Jenn B aka Mom2Sam and Tiny

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